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RAPID GAS CHROMATOGRAPHIC EXAMINATION OF BEER FLAVOUR
Author(s) -
Maule D. R.
Publication year - 1967
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1967.tb03054.x
Subject(s) - flavour , brewing , chemistry , aroma , flavor , hop (telecommunications) , chromatography , myrcene , food science , fermentation , boiling , organic chemistry , essential oil , computer network , computer science , limonene
Gas chromatographic analysis of the headspace vapour of beer permits rapid measurement of the concentration of myrcene and the principal volatile alcohols, esters and carbonyl compounds in beer. In some cases the results obtained can be correlated with differences in flavour associated with changes in brewing procedure. The strength of the hop aroma of beers which had been dry‐hopped, or to which hop oil had been added, was broadly reflected by the content of myrcene, which varied from 7 to 120 μg. per litre. A similar range was found in wort, the content depending on the conditions of boiling. However, the major part of this was lost during fermentation.